1 1/2 oz absinthe

1 bar spoons dry vermouth

2 bar spoons gomme syrup or sugar

1 bar spoons yellow Chartreuse

Juice of 1 lime or 1/2 lemon, strained

2 bar spoons anisette

Frappe with lumps of cracked ice. Strain into rocks glass. Add ice and top with club soda. Stir.